Top 10 Easy Hummus Recipes

hummus recipes

Spread it, dip it, love it, lick it! A healthy alternative to mayo or heavy dips, you can (and should!) make hummus a staple in your balanced diet. Grab some chickpeas and get blending to make your own hummus with our 10 favourite recipes.

 

1. Pesto Hummus Recipe

2. Dried Tomato Hummus Recipe

3. Smoky Chipotle Hummus Recipe

4. Classic Hummus Recipe

5. Cheddar Chickpea Hummus Recipe

6. Dr. Laffa Hummus Recipe

7. Roasted Red Pepper Hummus Recipe

8. Almond Hummus Recipe

9. Vegetable Hummus Recipe

10. Smoky Cheddar Roasted Red Pepper Hummus Bites Recipe

 

 

 

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Sweet And Spicy Udon Noodles from Dan’s Good Side

udon noodles

Sometimes, I just want to eat something hot and filling that takes 10 minutes or less to cook. When I don’t want to resort to something out of a box, I always opt for udon noodles. There’s always guaranteed to be some sort of vegetable kicking around in the fridge that I can sauté up with a mix of sauces and spices to make a quick bachelor-style meal for one.

While my stomach was rumbling this past Friday, I threw together this tasty plate of noodles in no time. The sauce here is the real winner, so feel free to toss in whatever vegetables you’d like into this. Chicken or shrimp would definitely be a perfect match too!

 

Ingredients:

2 teaspoons sesame oil

1 thai eggplant (halved, thinly sliced)

1/2 cup daikon (1/2? cubed)

1/4 cup kimchi (loosely chopped)

1 tablespoon gochujang

1 tablespoon oyster sauce

2 teaspoons honey

2 teaspoons soy sauce

2 teaspoons rice wine vinegar

1 teaspoons ground black pepper

1 200g package udon noodles (blanched)
Directions:

1. Heat the sesame oil in a medium pan on medium-high heat.

2. Place the sliced eggplant, daikon and kimchi in the pan and sauté for 3 minutes. Reduce to medium heat, add the next 6 ingredients to the pan, and stir until sauce is well incorporated.

3. Let the mixture cook for another 5 minutes, stirring occasionally. Finally, throw the udon noodles into the pan, toss until evenly coated and continue to cook until the noodles are warmed through, about 1 minute. Now eat by yourself like the bachelor(ette) you are!

 

 

 

Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

 

 

Related:

Souped Up: Top 10 Soup Recipes

top 10 soup recipes

Oh the weather outside is frightful, but this soup is so delightful! Don’t let the dropping temperature get you down; instead, grab a bowl of soup and cozy up in front of the TV with some of our holiday programming. It’s time to hibernate with the help of our top 10 soup recipes.

 

1. Fiddlehead and Saffron Soup Recipe

2. Cheddar Beer Soup Recipe

3. Herbed Pea Soup Recipe

4. Chicken Soup with Ground Chicken Meatballs Recipe

5. Spiced Squash Soup Recipe

6. Derek’s Beef and Barley Soup Recipe

7. Low-Cal French Onion Soup Recipe

8. Roast Chicken Noodle Soup Recipe

9. Michael Smith’s Minestrone Soup Recipe

10. Pumpkin Soup Recipe

 

 

 

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Lesson in Loin

pork-tenderloin-recipes

Pork tenderloin is lean, succulent and roasts beautifully at high temperatures, so you can get it plated up fast for a weeknight feast. The tenderloin is cut from just beneath the loin and isn’t exercised much during Babe’s grazing time, leaving it — as the name suggests — super tender.  Known as the “Other White Meat”, pork tenderloin has less fat, when compared ounce to ounce, than a chicken breast, so you won’t feel guilty reaching for seconds…or thirds! So get some pork on your fork with these six juicy tenderloin recipes.

  1. Pork Tenderloin with Maple Onion Cream Recipe
  2. Dry Glazed Pork Tenderloin Recipe
  3. Jerk Pork Tenderloin with Chayote, Black Beans, Pineapple Salsa & Fried Plantain Recipe
  4. Pork Tenderloin Pasta with Pancetta, Creme Fraiche & Mushrooms Recipe
  5. Bacon Roast Pork Tenderloin Recipe
  6. Gluten-Free Pork Schnitzel Recipe

 

Related:

Image inspired by Morrisons’ Butcher Meat Cut Charts 

 

Top 25 Peanut Butter and Chocolate Recipes

peanut butter and chocolate

Peanut Butter Lover’s Month is quickly (and sadly) coming to an end. This got us thinking about the one thing that makes peanut butter even better: chocolate! Check out our top 25 peanut butter and chocolate recipes.

 

 

1. Peanut Butter Chocolate Rice Crisp Squares Recipe

2. Peanut Butter Chocolate Cups Recipe

3. Peanut Butter and Chocolate Recipe

4. White Chocolate and Pecan Nanaimo Bars Recipe

5. Bubi’s Chocolate Peanut Butter Cheezcake Recipe

6. Chocolate Peanut Butter Brownies Recipe

7. Fruit Sticks with Chocolate Dipping Sauce Recipe

8. Peanut Butter Hot Chocolate Recipe

9. Chocolate Peanut Butter Cookies Recipe

10. Chocolate Peanut Butter Pie Recipe

11. Chocolate Peanut Butter Squares Recipe

12. Dark Chocolate Peanut Butter Crunches Recipe

13. Chocolate Peanut Butter Frosted Cake Recipe

14. Peanut Butter Brownies Recipe

15. Peanut Butter Frosted Chocolate Chip Cookie Bars Recipe

16. Peanut Butter Banana Fritters Drizzled with Chocolate Sauce Recipe

17. Peanut Butter and Chocolate Bundt Cake Recipe

18. 8-Layer Peanut Butter Cake Recipe

19. Chocolate Drizzled Peanut Brittle Recipe

20. Peanut Butter Boston Cream Pie Recipe

21. Homemade Peanut Butter Cups Recipe

22. Marshmallow Crispie Bars Recipe

23. Don’t be Afraid of the Dark Fudge Recipe

24. Sweet Marie Bars Recipe

25. Bumps on a Log Recipe

 

 

 

Related:

 

Top 7 Cabbage Roll Recipes

cabbage roll recipes

Why did the cabbage win the race? Because it knows how to get a-head! Cabbage rolls are a healthy and delicious option that will fill and warm you up! Check out our top 7 recipes and get rolling!


Christine Cushing’s Cabbage Rolls Recipe

Cabbage Roll Stew Recipe

Nappa Cabbage Lobster Rolls with Mint Mayonnaise and Carrot Ginger Sauce Recipe

Grilled Flank Steak and Cabbage Rolls Recipe

Lamb-Stuffed Cabbage Rolls Recipe

Cabbage Rolls Recipe

Baba’s Cabbage Rolls Recipe

 

 

 

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3 Time-Saving Tips for Stress-Free Holiday Shopping

Holiday Shopping Tips

The holiday grocery run can leave the best of us seeking refuge in a dark corner of the produce aisle. The hosts of ET Canada and The Morning Show perform under pressure every day, but even they were feeling the heat when asked to participate in The Ultimate Cook-Off for $10,000 going to the winning team’s charity of choice. Tune in to ET Canada tonight to see the teams hit the grocery store for a high-stakes holiday ingredient grab; 15 minutes, $100 dollars and everything they need to make a three-course holiday feast for judges Lynn Crawford and Roger Mooking!

We won’t spoil any of the fun, but we plucked three top tips from the hosts’ shopping experience that will help slash the stress from your holiday hosting shop.

1. Buy quality ingredients

What’s a winning dish without winning ingredients? If you want your dishes to shine, identify the best place to get the things you need ahead of time to prevent you from making unanticipated additional stops amidst the rush.

2. Have an organized shopping list

Keep your eye on the prize. Having a master list of ingredients for all your holiday cooking divided by grocery store section will save your time and sanity.

3. Navigate the store like a pro

Being familiar with a grocery store’s layout can be invaluable when fighting the crowds. Don’t venture into new territory; stick with the aisles you know and can fly through with ease.

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Lamb and Mint Cassoulet from The Hot Plate

lamb cassoulet

Cooking for one can seem intimidating. You can’t walk into a store and buy one scallion or exactly one sprig of mint. Everything is packaged for multiple uses or cooking for a family of four. Turns out that larger quantities can be beneficial for solo cooking. By creating easy one pot dishes like our cassoulet you’ll have ready to eat leftovers that will save you time, money and stress during the week.

Not a fan of eating the same thing for lunch and dinner every day? Not to worry. We love making bigger meals and then freezing them in individual portions. That way we can spread the love and enjoy all our favourites over the month instead of wasting unwanted leftovers.

We suggest buying disposable aluminum containers from the grocery store. Aluminum containers come in a variety of sizes and go from freezer to oven without mess or hassle. Bonus: they cost next to nothing, which means that you won’t have to sacrifice your only casserole dish to the freezer for a month.

We love lamb’s subtly gamey and comforting flavour, but if it’s not your cup of tea, feel free to swap it for ground chicken, beef or even bison for a low-fat and high-protein option. It is next to impossible to go wrong with this delicious freezer-friendly favourite!

 

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 6 – 8

Ingredients:

3 tablespoons extra-virgin olive oil, divided

1 1/2 lb ground lamb

1 medium Spanish onion, finely diced

2 medium carrots, peeled and diced

1 garlic clove, minced

1 teaspoon dried thyme

1 – 14 oz tin white kidney beans, drained and rinsed

1 – 14 oz tin navy beans, drained and rinsed

1/4 cup dried apricots, roughly chopped

1/4 cup sultana raisins

1 cup frozen peas

1 cup low sodium beef stock

10 mint leaves, finely chopped

5 cups 1/2-inch cubes day old bread

1/2 cup freshly grated parmesan cheese

salt and pepper


Directions:

1. Preheat the oven to 400F.

2. Preheat 2 tablespoons olive oil over medium heat in a large saucepan. Add the lamb and sauté until just browned. Add the onion, carrot, garlic and thyme. Stir until vegetables are softened and almost translucent, about 10 minutes. Season with salt and pepper.

3. Stir in the kidney beans, navy beans, apricots, raisins and peas. Season with salt and pepper. Stir in 1/4 of the beef stock to deglaze. Pour in the remaining stock and bring to a boil. Taste and adjust salt and pepper.

4. Stir in mint leaves and pour the lamb cassoulet mixture into an casserole dish.

5. Toss the bread with 1 tablespoon olive oil, Parmesan cheese and salt and pepper.

6. Bake in the middle of the oven for 20 minutes until bread is crisp and golden.

7. Remove from the oven and let the cassoulet rest for 10 minutes before serving.

 

 

Amanda Riva is the host of The Hot Plate,
a free online cooking show dedicated to inspiring culinary confidence
in new cooks. The Hot Plate also offers regular cooking tips and advice,
how-tos, and information on seasonal ingredients.

 

 

Related:

 

 

Coconut and Acorn Squash Bisque from Dan’s Good Side

coconut and acorn squash

I know it’s so predictable to put winter squash in a soup, but who are we kidding here? It is soup season and it’s been pretty damn cold outside this week! Everyone should keep some Thai curry paste in their refrigerators. It adds a warming spice to so many savoury dishes and especially to a soup like this!

 

Ingredients:

1 acorn squash (halved, seeds removed)

1 yellow onion (diced)

2 cloves garlic (chopped)

2 red potatoes (peeled, ½” cubed, 2 cups approx.)

1 tablespoon red curry paste

1 13.5oz can coconut milk

5 cups vegetable broth

1 lemon (zested and juiced)

2 teaspoon sesame oil

Salt and pepper

Olive oil

Green onions (thinly sliced for garnish, optional)

Directions:

1. Preheat your oven to 425 degrees. Place the acorn squash flat side down in a small baking dish. Place in oven and let roast until fork tender, approximately 30 minutes.

2. While that’s roasting, cook down the onion and garlic in some olive oil in a large pot on medium-high heat for 5 minutes. Reduce to medium heat, add the next 4 ingredients to the pot and let cook, uncovered for 25 minutes, stirring until the curry paste has been incorporated.

3. Take the roasted squash out of the oven and using a large metal spoon, scoop the flesh into the soup pot. Using an immersion blender, puree the soup until silky smooth. Stir the lemon juice, zest and sesame oil to the soup and reduce to low heat to keep warm until ready to serve.

4. Garnish with green onions and serve.

 

 

 

Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

 

Related:

14 Show-Stopping Shortbread Recipes

shortbread cookies

 

‘Tis the season for baking and we’re definitely in the spirit of all things holiday! Our cookie countdown is quickly approaching, so what better time to put the spotlight on one of our favourite cookies? Check out our top 14 shortbread recipes.

 

Vanilla Pannacotta, Spiced Shortbread and Bitter Marmalade Bites Recipe 

Decorated Shortbread Cut-Out Cookies Recipe 

Shortbread Cookies Recipe 

Simply The Best Shortbread Cookies Recipe 

Salted Chocolate-Chunk Shortbread Cookies Recipe 

Chocolate Chip Shortbread Cookies Recipe 

Greek Shortbread Cookies Recipe 

Toasted Coconut Shortbread Recipe 

Lemon Thyme Shortbread Recipe 

Maple Shortbread Recipe 

Vanilla Bean Spritz Shortbread Recipe 

Chocolate Shortbread and Raspberry Napoleons Recipe 

Special Chocolate Shortbread Recipe 

Toasted Coconut Shortbread with Pineapple Filling Recipe
 

 

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Warm Kale Bowl from The Hot Plate

warm kale bowl

Looking for a salad that is super healthy and packed with flavour? This Warm Kale Bowl is filled with plenty of healthy and tasty ingredients like wild rice, dried cranberries and toasted walnuts. Not only is it delicious, it provides you with Vitamin C and 6 grams of protein! This salad is a great for lunch at the office or brunch with friends, and is sure to become your go-to!

 

Ingredients:

1 teaspoon extra virgin olive oil

1 head kale, stem removed and leaves chopped

1 cup wild rice

1 garlic clove, minced

1 small sweet onion, thinly sliced

2 tablespoons chopped toasted walnuts

¼ cup dried unsweetened cranberries

Crumbled Feta or Goat’s Cheese, if desired

1 lemon

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

salt and pepper

 

Directions:

1. Whisk together the juice of the lemon, mustard and maple syrup or honey. Season with salt and pepper.

2. Rinse rice under warm water for 3 minutes. Add to a pot with 2 ½ cups water and a pinch of salt. Cover and bring a boil. Reduce heat, cover and simmer for 25 minutes until rice is just tender. Drain off any excess water and set aside.

3. Meanwhile, in a large skillet heat the oil over medium heat. Add the onion and the garlic and sauté for 5 minutes. Add the kale and sauté for 5 more minutes. Add the cranberries and the dressing. Cover and cook until kale is just tender, about 5 minutes more.

4. Toss kale mixture and rice together. Top with toasted walnuts and crumbled Feta or Goat’s Cheese, if using. Salad will keep for 3 days and can be reheated in a microwave-safe container or eaten cold.

 

 

 

Amanda Riva is the host of The Hot Plate,
a free online cooking show dedicated to inspiring culinary confidence
in new cooks. The Hot Plate also offers regular cooking tips and advice,
how-tos, and information on seasonal ingredients.

 

 

 

Related:

 

14 Drool-Worthy Layered Recipes

layered-recipes
If
you’re layering up for the cold weather, don’t forget to stack up on
flavour, too! We’ve rounded up fourteen of our favourite layered dishes –
everything
from sandwiches to cakes, breakfast to dessert, Mexican to Italian and
more. Build up your appetite with some mouth-watering sky-high food.

1. Lasagna  2. Scalloped Potatoes 3. Mexican Layered Dip  4. Chocolate Napoleon
5. Baklava  6. Parfaits  7. Double Decker Club Sandwich  8. Quesadilla
9. Rich Chocolate Mousse Cake 10. Shepherd’s Pie 11. Burgers  12. Poutine
13. Banana Split  14. Strawberry Shortcake


Related:

Cutthroat Cooking: 10 Awesome Sandwich Recipes

sandwich recipes

In the final episode of Cutthroat Kitchen, sandwiches were the name of the game! The chefs were asked to step up and make some out-of-this-world sandwiches. If you want to up your own sandwich game, get inspired by our 10 best sandwich recipes!

 

Pulled Pork Sandwich Recipe

Salmon Lox Sandwich Recipe

The Ultimate Grilled Cheese Recipe

Hot Chicken Sandwiches Recipe

Winter Comfort Sandwich Recipe

Vietnamese Meatball Sandwich Recipe

Vegan BBQ Tempeh Sandwich Recipe

Grilled Lamb Meatball Sandwich Recipe

Tuna Sandwich with Capers and Truffle Oil Recipe

The Most Incredible Club Sandwich Recipe

 

 

Related:

Meatball Recipes in an Hour or Less

meatball recipes

Meatballs and sauce and cheese, oh my! Whether you have fifty minutes or twenty, you can get some hearty and delicious meatballs on the table. Check out some of our favourite recipes below.

 

50 minutes: Meatballs Recipe

30 minutes: Meatball Cauldron Recipe

20 minutes: Hoisin Meatballs with Pineapple Recipe

 

 

 

Related:

Butter Chicken 3 Ways

butter chicken recipes

If you want to experiment in the kitchen, get creative with these three irresistible ways to update your classic butter chicken recipe. In the mood for Indian and Italian? No problem! We’re dishing up some great fusion recipes.

 

Butter Chicken Lasagna Recipe

Butter Chicken Pizza Recipe

Sloppy Joes, Butter Chicken Style Recipe

 

 

 

 

Related:

In Season: Top 12 Cranberry Recipes

cranberry recipes

Feeling bittersweet? Cranberries are one of the more complex varieties of berries, offering a taste that is sweet and bitter all at once. Your taste buds won’t know what hit them with these cran-tastic recipes!

 

Cranberry Pork Recipe

Maple Cranberry Chicken Breasts with Rice and Broccoli Recipe

Banana-Cranberry Sticky Buns Recipe

Warm Autumn Cranberry Fruit Stew Recipe

Cranberry Chocolate Focaccia Twists Recipe

Cranberry Maple Chutney Recipe

Honey Cranberry French Toast with Brie Recipe

Orange White Chocolate Cranberry Blondies Recipe

Apple Cranberry Crisp Recipe

Brown Butter Cranberry Gingerbread Cakes Recipe

Cranberry and White Chocolate Oatmeal Cookie Ice Cream Sandwiches Recipe

Kale-Cranberry Slaw Recipe

 

 

 

 

Related:

 

Hooked on the Catch at Gourmet Food & Wine Expo

Toronto gourmands were in for a treat and a tipple last week as the 19th annual Gourmet Food and Wine Expo took over the Metro Toronto Convention Centre.
For three days, visitors were able to sample fare from exhibitors serving up sweet and savoury eats. The Food Network Celebrity Chef Stage hosted informative demos from celebrity chef presentations (Hello, Roger Mooking!) on the biggest food trends, from gluten-free cooking to authentic homemade Mexican and “Oysters 101.”  Visitors ate their way around the globe with Japanese, Caribbean, Spanish, Ethiopian and fusion dishes satiating the hungry crowd.

Between the glitz and grub, one tasty trend caught our eye: fresh fish was a hook, line and winner! Deconstructed sushi and spoonfuls of dressed-up sashimi in one aisle, seafood paella and caviar in the next!

Washed down with one of the 15,000 wines and spirits being served, well, we’d cheers to that!

 

Related:

Thai Coconut Pasta and Meatballs from Dan’s Good Side

thai pasta

I hate the word fusion. Upon hearing it, my mind refers to ‘upscale’ chain restaurants that put a ‘soy glaze’ on this or a ‘ginger aioli’ on that. Having said that, I do love to play tricks on people, hence this interesting take on the classic spaghetti and meatballs.

People eat with their eyes first, so when my friend sat down to eat, she was not expecting what she was about to bite into. Of course, the wafting smell of lemongrass and ginger may have given a bit of the surprise away, but it’s still interesting to enjoy these kind of Asian flavours in an unexpected fashion. While this may very well be a bastardization of both Asian-style cooking and Italian, I was pleasantly surprised with the tastiness of this dish. I stand behind it 100% and think you should try it out for yourself!

Ingredients:

Sauce:

4 cloves garlic (minced)

1/2 yellow onion (diced)

1/2 red onion (diced)

5 ripe tomatoes (chopped, approx. 6 cups)

1 2? piece ginger root (peeled, halved)

1 cup water

1 TBSP Thai red curry paste

1 TBSP tomato paste

2 TSP cane sugar

1 13.5oz (400 mL) can coconut milk

2 TSP sesame oil

salt and pepper

olive oil

Meatballs:

1/2 yellow onion (diced)

2 green onions (trimmed, thinly sliced)

1 1/2 lb ground pork

1 egg

1 bulb garlic (roasted, loosely chopped)

1/4 cup bread crumbs

1 TBSP soy sauce

2 TSP sriracha

salt and pepper

canola oil

4 cups cooked pasta (note: I used some sort of non-descrip Asian noodle I found at my local grocery store, but using linguine or spaghetti would be a-ok as well!)

Directions:

1. Start off by cooking the garlic and onions in a large pot with a bit of olive oil on medium-high heat until softened, about 5 minutes. Add the tomatoes, ginger and water into the pot, reduce to medium and let simmer, uncovered, for 15 minutes. Next, add the curry and tomato paste, sugar and coconut milk and continue to simmer for 30 minutes.

2. After half an hour, remove the ginger root from the pot and using an immersion blender, puree the sauce until smooth. Stir in the sesame oil, season generously with salt and pepper. Reduce to low heat and keep warm until ready to serve.

3. Now for the meatballs: preheat your oven to 400 degrees. Cook down the diced onion in a pan with a bit of canola oil on medium-high heat for 5 minutes. Place into large mixing bowl and allow to cool for a few minutes.

4. Next, add in remaining meatball ingredients, season lightly with salt and pepper and mix with hands until well-incorporated. Roll out by hand into 20 small meatballs, approximately 1? in diameter.

5. Heat some canola oil in a large pan on medium-high heat and brown the meatballs on all sides, working in two batches. Transfer to a large baking dish and let roast in the oven until completely cooked through, about 15 minutes. Cover and keep warm.

6. To plate, place a healthy portion of cooked pasta onto each plate, top with 5 meatballs and cover appropriately with the hot tomato sauce and serve!

 

 

 

Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

 

 

 

Related:

Chopped-Style Challenge Finds Canada’s Top Young Chef

Hawksworth-Young-Chef-Scholarship

Chef David Hawksworth hands over the prize to scholarship winner Paul Moran.

We were live-Instagraming
every delicious moment last month as the clock ticked down and ten
young chefs from around the country gathered in Vancouver’s Pacific
Institute of Culinary Arts to battle it out for the inaugural Hawksworth
Young Chef Scholarship. Ten thousand dollars from the Chefs’ Table Society of BC,
Le Creuset’s Ultimate Cookware Set and a stage at an acclaimed
international restaurant were up for grabs. As the competition reached
its boiling point the ten young hopefuls were narrowed to the final
three contenders, competing in the decisive black-box round. Paul Moran,
26, from Kelowna, BC, was joined in the final by Brad Masciotra, 23,
from London, Ontario and 27-year-old Vancouverite Carmen Ingham

The final trio were challenged to create a dish using the mystery black box ingredients of Freybe Schinkenspeck, steelhead trout, lobster, meyer lemon, heart of palm and almonds.

 

Brad Masciotra warmed up the judges’ palettes with his Sous-Vide Steelhead Trout recipe, but Carmen Ingham’s Crispy Skin Steelhead with Poached Lobster recipe secured the runner-up prize and was dubbed Le Creuset’s Rising Star, and Paul Moran’s Almond-Crusted Steelhead Trout recipe wowed the panel and landed him the top spot.

 

 

During the tense day of the competition Paul impressed the technical judges in the kitchen  – Hawksworth Restaurant’s
Chef de Cuisine Kristian Eligh and President of the Chefs’ Table
Society of BC Chef Scott Jaeger  – and the tasting panel, which included
some of the biggest names in Canada’s culinary scene.

 

Chef David Hawksworth, owner of the award-winning Vancouver
restaurant and founder of the Young Chef Scholarship, was joined at the
judging table by fellow award-winning Vancouverite chef Vikram Vij. The
search for the nation’s top young chef brought out guest judges from the
east coast – Food Network host Chef Mark McEwan,
Chef Anthony Walsh from Ontario’s Oliver & Bonacini group and
Toronto-based food writer Jacob Richler, all traveled to Vancouver for
the event. Quebec’s legendary chef, and Top Chef Canada
guest judge, Normand Laprise brought some French flavour to the judging
panel, which unanimously agreed that Paul Moran was worthy of the
Hawksworth Young Chef Scholarship.

As Chef Paul Moran accepted
his $10,000 cheque the judges and contestants were already abuzz about
next year’s event and the potential expansion to regional heats in the
search for Canada’s next culinary star.

 

Related:

Top 5 Recipes for One-Pot Meals

top-5-one-pot-meals

Big flavour, little mess; those are the meals we like the best!

Feed an army from just one pot with these dishes that put the ease in recipes. Check out (and cook up!) our top 5 recipes for a one-pot meal.

Pot Roast with Dumplings Recipe

Anna Olson’s Poule au Pot Recipe

Moroccan Chicken Tagine Recipe

Southwestern Pork Stew Recipe

Spicy Chili Recipe

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